Stir-Fried Chicken With Bean Sprouts
At a Glance
- Prep
- 1 hour 15 minutes
- Cook
- 30 minutes
- Total
- 1 hour 45 minutes
- Servings
- 4 serving(s)
Categories
- Chicken
- Main Course
- Chinese
- Shanghai
- Stir-fry
- Easy
- Stir-Fry
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A recipe I found in my collection of cuttings from magazines. I'm posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I've collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
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Equipment
Wok
Ingredients
- 200 g shredded chicken
- 100 g bean sprouts
- 1 red pepper, julienned
- 5 g spring onions, chopped
- 5 g ginger
- 20 g cornflour
- 100 ml chicken broth
- salt & pepper, to taste
- oil, for frying
Instructions
Marinate chicken with cornflour, salt and pepper for one hour.
Heat oil in a wok and fry chicken for two minutes.
Drain oil from the wok and saute spring onions, ginger, red pepper and bean sprouts for 30 seconds.
Add broth and chicken, and cook for two minutes.
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